Abstract

Throughout the city’s earliest days, the intersection of Indian and Chinese cooking styles has been an
essential component of Kolkata’s culinary environment. Tangra is a locality in Kolkata that is well-known for
its remarkable fusion of Chinese and Indian culture, as well as its cuisine and people. The purpose of this
article is to investigate the development of Tangra’s fusion cuisine and culture throughout history. More
specifically, the research will investigate the cuisine’s origins, influences, and effect on the regional and
national food scenes. This study provides a comprehensive analysis of Tangra’s fusion cuisine and its
significance in Kolkata’s cultural and gastronomic heritage. It accomplishes this by employing a mix of
primary and secondary research, as well as interviews with local residents, chefs, and food historians.
Specifically, the focus of this study is on the cuisine of Tangra.